Ryan F. Quarles has been selected as the keynote speaker for the 2017 AAMP Convention in Lexington, Kentucky, July 20-22.
Ryan grew up on his family’s farm in Scott County, coming from a family that has lived in central Kentucky for over 200 years. Ryan completed three undergraduate majors and two graduate degrees in just four years at the University of Kentucky, graduating in 2006.
In 2008, Harvard University awarded Ryan a full scholarship with the Zuckerman Fellows Program, which enabled him to continue his studies at the Harvard Graduate School of Education, the Kennedy School of Government, and Harvard Law School.
In 2009, he graduated from Harvard with a Master’s degree in higher education before moving back to Kentucky to finish his last year of law school. Ryan was elected to the Kentucky General Assembly in 2010, representing Scott, Owen, and Fayette counties.
Ryan served as vice-chairman of the House Judiciary Committee and served on the Agriculture and Small Business Committee, the Tobacco Master Settlement Oversight Committee, and the Banking and Insurance Committee.
In 2015, Ryan was elected Kentucky’s Commissioner of Agriculture. At 33, Commissioner Quarles is currently the youngest statewide elected official in the United States.
We are pleased to announce the first series of free training videos, available exclusively as a member-only benefit. These videos are designed to provide staff training on various topics in the meat industry. The first topics include: Cleaning and Sanitation; and Personal Hygiene and Good Manufacturing Practices.
- Video Download
- 10 Question Quiz (True or False/Multiple Choice)
- Quiz Answer Key
- Certificate of Completion
- Instructions to view the videos in multiple languages.
Instructions to access:
Author: Lisa M. Keefe
Article link: https://goo.gl/xqMgvT (Login Required)
Erica Hering, in 2015 the first female chosen to lead the American Association of Meat Processors, has joined the advisory board of Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center (FAPC).
Appointed by the President Pro Tempore of the Oklahoma Senate, Hering, co-owner and corporate fiscal officer of Ralph’s Packing Co., will be one of 16 board members to help oversee the center’s mission and vision.
“FAPC has such a strong and prominent reputation in Oklahoma and nationwide, and I feel the IAC has been a primary influence on the direction of FAPC over the years. There are many changes and challenges coming to our industry, and I’m very excited to be a part of such a diverse and knowledgeable committee, which will help guide FAPC through these changes,” Hering said, in a news release about her board appointment.
Hering is a third-generation leader in the family business, serving Perkins and surrounding communities since the 1950s. Ralph’s Packing Co. is a complete meat-processing company, specializing in high-quality smoked and fresh-meat products.
In addition to growing up working in the family’s small meat plant, Hering also has served on the board of directors of state and national meat-processing associations.
“Through all of my personal experience with my family’s meat plant, as well as my experience on national and regional meat boards, I feel I bring a unique perspective of the small-to-medium sizes meat-processing facilities,” she said.
FAPC has had a strong relationship with Ralph’s Packing Co. since the center’s inception in 1997. The company has benefited from several FAPC services throughout the past 20 years, including nutritional labeling, custom processing, food safety seminars, social media training and product testing.
“Ralph’s Packing Co. has been transformed into a contemporary specialty meats business under the able leadership of Ms. Hering,” said FAPC Director Roy Escoubas, in the release. “Her experience in the family business and leadership with multiple meat-processing organizations make her an excellent resource to the committee.”
Champaign, IL, December 20, 2016 – The American Association of Meat Processors (AAMP) and the American Meat Science Association (AMSA) are excited to announce that the 2017 PORK 101 courses will be held May 23-25 at Texas A&M University in College Station, Texas and October 23-25 at Iowa State University, in Ames, Iowa. PORK 101 is hosted by AMSA in cooperation with the National Pork Board and is sponsored by Merck Animal Health.
Attendees will experience firsthand the swine industry from live animal production through finished pork products. The course concludes with the attendees preparing and sampling products from pork carcasses including pumped loins, bacon, hams and sausage.
These attendees will have the opportunity to learn about the value differences in swine, pork carcasses, pork primals and processed pork products from meat science faculty and AMSA members at each university.
The program features:
- General Production Practices
- Hog Handling
- Grading and Live Hog Evaluation
- Lean Value Pricing
- Quality Management at Slaughter
- Hands-On Pork Slaughter
- Measuring Carcass Quality and Composition
- Hands-On Pork Carcass Fabrication
- Processing Technologies and Hands-On Lab
- Retail and Consumer Hot Topics
Past attendees of the AMSA PORK 101 Course can attest to the importance of attending.
- I can speak to the entire process of how pork is harvested now. Understanding the primals and the bone-in/boneless cuts is very important in my role.
- This course provides an excellent foundation for anyone and all people working in the pork industry.
- Great course! I felt like the hands-on cutting was a great learning tool where I grew more familiar with each of the cuts of pork.
PORK 101 is co-sponsored by the American Association of Meat Processors (AAMP), American Society of Animal Science (ASAS), North American Meat Institute Foundation (NAMIF) and the Southwest Meat Association (SMA). Registration for AAMP and other partnering organizations is $825. Non-member registration is $975.
For more information or questions regarding PORK 101 please visit: http://www.meatscience.org/events-education/pork-101 or contact Deidrea Mabry.
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AMSA fosters community and professional development among individuals who create and apply science to efficiently provide safe and high quality meat (defined as red meat (beef, pork and lamb), poultry, fish/seafood and meat from other managed species).